Total Time
20mins
Prep 20 mins
Cook 0 mins

DH loves this dip, and so did my guests at a recent party. I got the recipe from The Nashville Cookbook. Instead of fresh onion and celery, I usually use 2 Tbsp. dried minced onion and 2 Tbsp. dried chopped celery, rehydrated with equal parts water.

Ingredients Nutrition

  • 20 ounces frozen chopped broccoli
  • 1 large onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 (14 ounce) can sliced mushrooms, drained
  • 6 tablespoons butter
  • 1 (6 ounce) roll garlic cheese rolls
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 2 tablespoons Worcestershire sauce

Directions

  1. Cook broccoli according to pkg. directions and drain well.
  2. Saute onion, celery, and mushrooms in butter until tender.
  3. In the meantime, melt cheese in undiluted soup in a large saucepan on very low heat, stirring often.
  4. When cheese is melted and smooth, add remaining ingredients.
  5. Serve hot in chafing dish or crockpot with crackers or corn chips.
  6. Freezes well and can be used as a vegetable casserole.

Reviews

(1)
Most Helpful

Made this for snack day. Didn't change much o.k. i used fresh shrooms and no water chestnuts. It's what was on hand. Kept in a small crock pot and served with an assortment of crackers. Went over well, and was tastey. Very easy to make. Will make again. Hum mabey i'll thin out a touch and top with more cheese and crushed crackers to take ti X-Mas dinner. Thanks for the post.

Jules211 December 14, 2007

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